Delicate airy orange soufflé will be a good treat for your guests. The dish turns out to be very tender, with a rich orange flavor. Add to this the unusual form of presentation. After all, the soufflé will be in orange peel cups.
It is necessary
- - 5 pieces of thick-skinned oranges of the same size;
- - 1 tbsp. a spoonful of flour;
- - 45 g of butter;
- - 2 tbsp. tablespoons of granulated sugar;
- - 3 egg whites;
- - 1 teaspoon of powdered sugar;
- - red currant (for decoration).
Instructions
Step 1
Rinse oranges thoroughly. Remove the zest from one of them with a special grater or a very sharp knife. Squeeze the juice out of its pulp.
Step 2
Cut off the top of the remaining oranges and scrape out the pulp. Squeeze the juice out of it as well. In total, you need about 300 ml of juice for a soufflé. If you find the oranges are not juicy, take another fruit.
Step 3
Melt the butter in a saucepan, carefully add the flour and fry until a distinct nutty aroma appears. Add orange juice, zest and sugar to this mixture. Cook over low heat, stirring constantly, until the sauce thickens.
Step 4
Beat the egg whites until stiff. Toss them gently into the cooled orange sauce.
Step 5
Wrap orange peel “tins” from the bottom in cling foil and place them in muffin tins or baskets. Fill each skin with soufflé mixture. The soufflé should rise, so fill no more than 3/4 full.
Step 6
Dessert should be baked in a preheated oven at 200 ° C for about 40 minutes. Never open the oven door during baking - the soufflé will settle!
Step 7
When the soufflé is ready, remove the foil from the orange skins. Sprinkle the finished soufflé with powder and garnish with bright currants
